Tex-Mex Beef & Rice Casserole

• 1 lb. extra-lean ground beef
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkt. (1 oz.) TACO BELL Taco Seasoning Mix
• 2 Tbsp. milk
• 1 can (14 oz.) fire-roasted diced tomatoes, undrained
• 1 can (11 oz.) corn with red and green bell peppers, undrained
• 1/2 cup chopped onions Safeway 1 lb For $1.49 thru 02/09
• 3 cups cooked long-grain white rice
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 1 cup crushed tortilla chips
• 3 Tbsp. chopped fresh cilantro

1. Heat oven to 350 degrees F.
2. Brown meat in large nonstick skillet.
3. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
4. Drain meat; return to skillet.
5. Add cream cheese mixture, tomatoes, corn and onions; mix well.
6. Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish.
7. Top with meat mixture and remaining shredded cheese; cover.
8. Bake 30 min.
9. or until heated through.
10. Top with crushed chips and cilantro.

extralean ground beef, philadelphia cream cheese, taco, milk, tomatoes, corn with, onions, white rice, cheeses, tortilla chips, fresh cilantro

Taken from www.kraftrecipes.com/recipes/tex-mex-beef-rice-casserole-122554.aspx (may not work)